German Pancake

Whether you call them German pancakes or Dutch babies, you’ll love this puffy pancake recipe for an easy weekend breakfast. Just add your favorite toppings and dig in!

1. What is a Dutch Baby?
2. German Pancake Recipe ingredients
3. How to Make German Pancakes
4. German Pancakes Recipe Tips for Success
5. How to Serve This German Pancake Recipe
6. How to make German Pancakes FAQs
7. More Great Breakfast Recipes
8. German Pancakes Recipe

What is a Dutch Baby?

A Dutch baby, also known as a German pancake, is a type of baked pancake or popover that is typically made in a cast-iron skillet or ovenproof pan. It is characterized by its puffy and custard-like texture. Dutch babies are usually served for breakfast or brunch and are often sweet, although savory variations exist.

German Pancake Recipe ingredients

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

• Large eggs
• Milk – Whole milk is best for German pancakes.
• Flour – Regular all-purpose flour will do.
• Salt
• Butter – I recommend unsalted butter, but if you have salted on hand, you can cut back on the amount of salt you add to the batter.

How to Make German Pancakes

Here’s what you’ll need to do to make classic German pancakes at home:

1. Prepare . Place the butter in a 9×13-inch baking dish and set the dish in the oven. Preheat the oven to 475ºF, taking a peek at the butter occasionally to make sure it doesn’t burn.
2. Make the pancake batter . Add the eggs, milk, flour, and salt to a blender and blend for 10 to 20 seconds, or until the mixture is smooth.
3. Bake the pancake . Carefully slide the pan out of the oven and pour the batter mixture over the butter. Return the pan to the oven, close the door, and bake for 14 to 15 minutes, or until the German pancake is puffy and the edges are golden brown.
4. Serve . Slice and serve immediately with your desired toppings.

German Pancakes Recipe Tips for Success

Here are some pointers for perfect German pancakes:

• Be careful with the hot pan and oven. It’s easiest to slide out the oven rack and pour the batter into the pan; that way you don’t have to hold the hot baking dish with one hand while pouring batter with the other.
• Getting the perfect puffy pancake . I have found that if I pour in a swirled figure-eight pattern rather than just one stream of batter into the center of the pan, I get a more craggy, puffy German pancake as a result.
• Don’t open the oven door while the German pancake is baking . The rush of air into the oven will make your pancake deflate!
• Serve immediately . German pancakes are best when served immediately after baking. As they sit, not only will they deflate, but they’ll also lose moisture.

How to Serve This German Pancake Recipe

Sprinkle your German pancakes with a dusting of powdered sugar and add a squeeze of fresh lemon juice for a burst of flavor. You can also garnish with fresh berries, whipped cream, or a drizzle of maple syrup for added sweetness. Or serve with our famous buttermilk syrup ! Slice the pancake into wedges or squares and serve immediately while it’s still warm.

German Pancake Topping Ideas

Here are some ideas for serving your German pancakes:

• Make it traditional . Dust the pancake with powdered sugar, then squeeze lemon juice over the top.
• Make it fruity . Sliced bananas, fresh berries, peaches, and sautéed apples are all delicious on a German pancake.
• Make it decadent. Scatter chocolate chips over the top, drizzle it with hot fudge or caramel sauce , or serve with a dollop of whipped cream .

They’re the same thing. The name “Dutch baby” comes from the fact that the German word for German is Deutsch, and in the United States, this often gets corrupted into “Dutch.”

German pancakes are made from a batter of eggs, milk, flour, and a touch of sugar, and they are baked in the oven. During baking, they puff up dramatically, resulting in a thin, custard-like texture. They are often served with powdered sugar, berries, lemon juice, or various sweet or savory toppings. American pancakes, on the other hand, use a batter with flour, milk, eggs, baking powder, sugar, and a bit of butter. They are cooked on a griddle or stovetop, yielding smaller, thicker, and cake-like pancakes. These pancakes are typically served in a stack and are accompanied by traditional toppings such as butter, syrup, fruits, chocolate chips, or whipped cream.

If your Dutch baby isn’t puffing up, it’s likely due to a few common reasons. First, check your batter’s consistency; it should be thin but well-mixed. Ensure your oven is preheated adequately because the right temperature is crucial. Use a proper pan, like a cast-iron skillet, and make sure the butter in the pan is very hot before pouring in the batter. Overmixing the batter can also hinder the rise, so mix until just combined. Additionally, consider your altitude, as high altitudes can affect how baked goods rise.

More Great Breakfast Recipes

• Easy Blackberry Turnovers
• Biscuits and Gravy Casserole
• Southern Biscuits and Chocolate Gravy
• Green Chili Egg Casserole
• Cinnamon French Toast Sticks

Breakfast

Easy French Crepes

Breakfast

Homemade French Toast

Breakfast

Authentic Belgian Waffle Recipe

Did you make this recipe?

Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.

German Pancakes

Ingredients123

• ▢ 6 large eggs
• ▢ 1 1/2 cups milk
• ▢ 1 1/2 cups all-purpose flour
• ▢ 1/2 teaspoon salt
• ▢ 6 Tablespoons unsalted butter
• ▢ Buttermilk syrup for serving
• ▢ Fresh fruit for serving

Instructions

• Place butter in a 9×13-inch baking dish. Set the baking dish in a cold oven, then turn the temperature up to 475°F and let the oven preheat, heating the pan and melting the butter at the same time. Check on the butter as it melts so it doesn’t burn. 6 Tablespoons unsalted butter
• Meanwhile, make the German pancake batter by adding eggs, milk, flour, and salt to a blender and blend for 10-20 seconds until smooth. 6 large eggs, 1 ½ cups milk, 1 ½ cups all-purpose flour, ½ teaspoon salt
• When the butter is melted, slide the pan out of the oven and pour the batter over the melted butter.
• Return the pan to the oven and bake for 14-15 minutes, until the German pancake has puffed up around the edges and is golden brown.
• Slice and serve immediately with syrup, fruit, or lemon juice and sugar. Buttermilk syrup, Fresh fruit

Notes

• Tip: I have found that if I pour in a swirled figure-eight pattern rather than just one stream of batter into the center of the pan, that I get a more craggy, puffy German pancakes as a result of more of the batter coming in contact with the hot pan and melted butter.
• Storage: If you have leftover German pancakes, you can keep them in the fridge in an airtight container for up to 3 days, or freeze them for up to 3 months. Reheat in a 350ºF oven or microwave for 30-60 seconds until hot.
• This recipe is on page 22 of my cookbook, House of Nash Eats Everyday !

Nutrition

German Pancakes

Ingredients

• 6 large eggs
• 1 1/2 cups milk
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 6 Tablespoons unsalted butter
• Buttermilk syrup for serving
• Fresh fruit for serving

Instructions

• Place butter in a 9x13-inch baking dish. Set the baking dish in a cold oven, then turn the temperature up to 475°F and let the oven preheat, heating the pan and melting the butter at the same time. Check on the butter as it melts so it doesn’t burn. 6 Tablespoons unsalted butter
• Meanwhile, make the German pancake batter by adding eggs, milk, flour, and salt to a blender and blend for 10-20 seconds until smooth. 6 large eggs, 1 1/2 cups milk, 1 1/2 cups all-purpose flour, 1/2 teaspoon salt
• When the butter is melted, slide the pan out of the oven and pour the batter over the melted butter.
• Return the pan to the oven and bake for 14-15 minutes, until the German pancake has puffed up around the edges and is golden brown.
• Slice and serve immediately with syrup, fruit, or lemon juice and sugar. Buttermilk syrup, Fresh fruit

Notes

• Tip: I have found that if I pour in a swirled figure-eight pattern rather than just one stream of batter into the center of the pan, that I get a more craggy, puffy German pancakes as a result of more of the batter coming in contact with the hot pan and melted butter.
• Storage: If you have leftover German pancakes, you can keep them in the fridge in an airtight container for up to 3 days, or freeze them for up to 3 months. Reheat in a 350ºF oven or microwave for 30-60 seconds until hot.
• This recipe is on page 22 of my cookbook, House of Nash Eats Everyday !

Nutrition

QR code

Scan this QR code with your phone’s camera to view this recipe on your mobile device.